Thursday, 7 October 2010

Zucchini and Olive Flatbreads

If pizzas are good, mini pizzas are even better! Rolled thin, these crispy flatbreads are a delicious, crunchy appetizer - the perfect way to welcome evening guests and late-working husbands.
I adapted Giada's recipe, using my own dough (recipe below) and dividing it into twelve portions. I placed six well-flattened balls of dough on each parchment-lined baking pan and continued as the directions stated. (Adding a little yogurt cheese as well, as I had some on hand)
They went wonderfully with a nice bottle of Cab-Shiraz-Merlot or two. Buon Appetito!

Zucchini and Olive Flatbread
Giada De Laurentiis, FoodNetwork.com
for IHCC Benvenuto Giada!

Ingredients

    * All-purpose flour, for dusting
    * 1 pound pizza dough
    * 1 tablespoon extra-virgin olive oil plus extra, for drizzling
    * 1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
    * 2 tablespoons chopped fresh oregano leaves, divided
    * 1 1/2 cups (4 ounces) shredded mozzarella
    * 1 cup (2 1/2 ounces) grated Pecorino Romano
    * 1/2 cup pitted sliced black olives

Directions

Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.

On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.

Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.

Pizza Dough

1 cup bread flour
1 cup whole wheat flour
½ cup rye flour
½ Tbsp olive oil
1 tsp garlic salt
½ tsp Italian seasoning
1 cup warm water
2 tsp instant yeast - dry

Mix all together in stand mixer with dough hook until combined, turn speed to medium and knead until the dough cleans the bowl. (You may have to adjust flour/water in small increments)
Turn out onto board. Knead until you have a smooth, elastic ball.
Lightly oil a bowl and let rise, covered, one hour.
The dough is now ready to be made into flatbreads/pizza/pizzas. 

IHCC